My Mother's Corn Bread Dressing Recipe
This corn bread dressing recipe is a family favorite. I never, I mean never, celebrate
Thanksgiving or Christmas Holiday without making this dressing recipe to go alongside my honey baked ham or turkey.
If you give this recipe a try, I promise no more dried out dressing or stuffed up stuffing.
- 2 cup self rising corn meal
- 1-2 tablespoons sugar (optional)
- 1 1/2 cup milk
- 1 egg
- 3 tablespoon vegetable shortening oil or dripping
- 1 cup finely chopped cooked chicken gizzard
- 1 cup finely chopped celery
- 1 medium green bell pepper, finely chopped
- 1 teaspoon sage (adjust to taste)
- 1 teaspoon poultry season (adjust to taste)
- 1 cup finely chopped onions (optional)
- 5-8 cups chicken broth
- Preheat oven to 425.
- In a medium mixing bowl, combine corn meal and sugar. Add milk and egg. Mix until blended, then add shortening and again mix until well
blended. Pour cornbread mixture into greased pan and bake for 20-25 minutes. Once done remove from oven and allow to cool. Grease a 8 or 9
inch baking pan and set aside.
- To make dressing, crumble up cornbread, add chicken gizzards, celery, green bell pepper, sage and poultry seasoning to taste. Add chopped
onions if you like.
- Next pour 5 to 8 cups of chicken broth into cornbread mixture. Mix well and then pour unto greased baking pan. Bake dressing at 350 degrees
for about 1 hour or until dressing is browned to your liking.
- For large families you can double or triple this recipe. Just make double or triple the amount of corn bread and do the same for chicken
gizzards, celery, bell peppers, etc. Add sage and poultry seasoning to taste. Then pour in enough chicken broth to make your mixture somewhat
soupy. Pop the cornbread dressing into the oven and cook until browned.
Be sure to pour giblet gravy on top of your corn bread dressing.
This recipe provided courtesy of http://www.soulfoodandsoutherncooking.com/
Serve your corn bread dressing recipe during
Christmas dinner or
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